Antolini
Antolini Valpolicella Classico 2023
| Dénomination | Valpolicella DOC |
|---|---|
| Format de la bouteille | 0,75 l |
| Titre alcoolique | 12.0% par volume |
| Zone | Vénétie (Italie) |
| Cépages | Corvina, Corvinone, Rondinella |
| Vieillissement | Maturation in steel for 9/11 months. |
Description
Valpolicella Classico has a palatable, candid taste, pleasing to drink and it can be served with simple first courses and salami. You could also try it with pizza.
Détails
Parfum
Couleur
Goût
Servir à :
14 -16 °C.
Longévité :
05 - 10 ans
Temps de décantation :
1 heure
Accords
The clay has the properties of maintaining water which slowly filters through to the roots, for this reason in our vineyards we do not need an irrigation system.
Another particularity is in the high temperature range, moreover the significant difference you will find between day and night, this will obtain a bouquet particularly complex to smell.
The technical system used is of a traditional nature which is used within this area, this means a double bower with an arched method; 1 x 4, this means an average distance of 4 metres between rows, which are set up on the “marogne”, characteristically forming marvellous balconies where olives and cherries can find a place.
From 1993, in “Semonte” which lies in the town of San Pietro in Cariano we have cultivated 1 hectare of vineyard which became a vintage crop year 2000. We also own “Ca’ Coato” in the town of Negrar, between the hills of San Vito and Roselle, a plot of nearly 2 hectares which we have planted various types typical to the area using the “guyot” method.
From the beginning we have always chosen to respect the environment using special guidelines using the minimum amount of antiparasitic products.
In the year 2001 we completed the construction of a wine cellar, on the first floor you will find the dried grapes, at ground level we have the warehouse which will also be destined in the future for bottling. Outside there is a large porch where you will find a modern conception of fermentation for wine making, in the basement there is the processing and depositing area with steel tanks and under the brick vaults you will find a reserved area for the ageing process with barrels and barriques.
With respect for tradition and the types of wines they are and always will be a fundamental value for our company which ignoring the trends wants to maximise the value of traditional vines, the territory and work of the wine dresser, every Antolini wine has to be a complete expression of all these factors.
In the autumn of 2008 the first Amarone “Ca’ Coato” will be, vintage date 2005, obtained solely from vineyards “guyot” planted from the years 2001 to 2004 on the eastern slopes of San Vito, Negrar. The land is of a clayey nature with an exposure to the south-west and placed between 170 and 220 m. The grapes are accurately sorted manually and are placed to rest in small boxes and then pressed in January, there they will remain from 24 months in barrique, part of the first, second and third passage. Lire la suite
| Nom | Antolini Valpolicella Classico 2023 |
|---|---|
| Type | Rouge vert tranquille |
| Dénomination | Valpolicella DOC |
| Millésime | 2023 |
| Format | 0,75 l |
| Teneur en alcool | 12.0% par volume |
| Cépages | Corvina, Corvinone, Rondinella |
| Pays | Italie |
| Région | Vénétie |
| Fournisseur | Antolini |
| Origine | Valpolicella Classica, municipalities of Marano di Valpolicella, San Pietro in Cariano and Negrar |
| Climat | Altitude: from 150 to 350 m a.s.l. |
| Composition du sol | Clayey, tufaceous and calcareous. |
| Récolte | October, exclusively by hand. |
| Technique de production | Cultivation practices: total grassing, both between rows and on the row, with mechanical mowing on the row; no irrigation; no chemical fertilisers; moth control using pheromones with sexual confusion without the use of chemical insecticides. |
| Vinification | Crushing of the fresh grapes with a de-stemmer-crusher; fermentation for 7 days in steel fermenters with controlled temperature and automatic cap breaking system exclusively with indigenous yeasts. |
| Vieillissement | Maturation in steel for 9/11 months. |
| Allergènes | Contient des sulfites |